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Shochu that goes with shiitake

Savory and salt

These are bottles to mix shiitake into. Some of them taste of it too, and where that is the reason a bottle is here, its line says so.

A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.

Grouped by what the shochu is made from, because that is the level the reasoning works at: what this does to an imo shochu is a fact about imo shochu rather than about one bottle. Within each style the strongest matches come first, and bottles we pour are marked rather than promoted. The scores are the same engine that recommends a mixer from a bottle, run the other way round, but the labels are not: a bottle page badges at most twelve strong matches and at most three per family, so that the twelve describe that bottle rather than the same citrus and soda every time. Here there is no cap, so a pairing badged strong on this page can read as a good match on the bottle's own.

Imo shochu

An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

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Aisome 40Imo (sweet potato) · MiyazakiGood match

A long aged spirit and dried mushroom share a forest floor note

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Mugi shochu

Dashi-wari and an umeboshi in hot barley shochu are real izakaya orders, but they belong to a winter counter rather than a summer glass.

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Nikaido Oita Mugi ShochuTasted at JurakuMugi (barley) · Oita (Hiji)Worth trying

A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.

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Awamori

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Kome shochu

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